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Ingredients
- 1 Large sized Fresh Bottle Gourd ~ 2-3 pounds – peeled and cubed
- Vari (dried lentil pieces, available in Indian Store) – fried (soak up excess oil using a tissue paper) (NOT the spicy Punjabi vari)
- Potatoes – 2 medium sized – peeled and cubed (I prefer to use golden potatoes)
- Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
- 1 Green Chili (for tempering)
- Whole Cumin Seeds – 1/2 tsp (for tempering)
- Bay Leaf – 1 (for tempering)
- Turmeric Powder – 1/2 tea spoon
- Cumin powder – 1 tsp
- Sugar – 1/2 tea spoon
- Salt
- Water – as per need
Preparation
- Heat oil in a wok and add the potatoes
- Add some salt and a pinch of turmeric powder and fry for about 5-7 minutes on medium. Take out the potatoes and keep aside
- In the remaining oil, add green chili, whole cumin seeds and bay leaf for tempering
- Add the cubed bottle gourd pieces, add salt and cover cook for about 8 minutes
- Add the remaining ground spices and salt and continue frying for 2-3 minutes
- Add the potatoes and cover cook till the vegetables get tender. Add some water if needed (this depends on the quality of the bottle gourd)
- Add the fried vari and sprinkle some ghee (optional)
- Serve with steamed rice or chapati
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